Bleu Cheese Dressing

[Carolyn]

This is a posting for nancy, who was telling me today that her son really misses good bleu cheese dressing. I've actually changed it a bit from the original, to use creme fraiche instead of sour cream and to increase it with the mayonnaise

Blue Cheese Dressing by Carolyn


250 milliliters (1 cup) äkta mayonaise (mayonnaise)
250 milliliters (1 cup) creme fraiche
60 milliliters (4 Tablespoons) hackad persilja (chopped parsley)
30 milliliters (2 Tablespoons) riven lök (grated onion)
1 klyfta vitlök, krossad (1 clove garlic, crushed)
15 milliliters (1 Tablespoon) saft från en citron (lemon juice)
15 milliliters (1 Tablespoon) rödvinsvinäger (red wine vinegar)
180 grams ädelost i tärningar (blue cheese, crumbled)


Whisk all ingredients together in a bowl and let sit for at least an hour for the flavors to develop. If you like less chunks, you can mash the cheese a bit more or put it in a food processor for a few seconds.

[Sabeine]

yum, yum, yum, yum, yum I will have to make this. I do miss Bleu Cheese dressing. Thanks for the recipe.

[Cake Guru]

Here's a great one from CI, THE best cooking mag. I like this one because it doesn't have a bunch of extraneous ingredients, so that the good taste of a quality blue-mold cheese shines through!


Creamy Blue Cheese Dressing
This complex mix of tart and sweet, acidic and creamy is a matter of perfect balance and an unusual mix of ingredients. Best of all, it can be made in just two minutes.

Challenge: Blue cheese dressing is one of those things that never tastes as good when it comes out of a bottle as when it's made from scratch--and that's not so hard to do. Most recipes require only a few ingredients and can be made in only a couple of minutes. All that stood between us and a rich, tangy, chockfull-of-blue-cheese dressing was the question of which ingredients (aside from the blue cheese) and in what proportions.

The solution: A common complaint about the first recipes we tried was that they lacked blue cheese flavor. We found that the secret to the proper flavor and texture lay in the creamy components, which we had narrowed down to three: mayonnaise to give the dressing body, sour cream to supply tang, and buttermilk to both thin out the dressing and to support the role of the sour cream. What the dressing needed now was a little zing. A little white wine vinegar provided it, and we followed it up with just a bit of sugar to take off any harsh edge.

For good measure: If your local grocery store doesn't carry buttermilk, replace it with whole milk rather than cream. This will give you a lighter dressing, but the flavor won't fall flat, as it did when we tried cream.

RICH AND CREAMY BLUE CHEESE DRESSING

Makes 3/4 cup, enough to dress about 10 cups of loosely packed greens, serving 4

We dressed a variety of different salad greens and found that delicate ones, such as mesclun and butter lettuce, became soggy under the weight of the dressing. Sturdy romaine and curly leaf lettuce were our two favorites. Remember that aggressive seasoning with salt and pepper is necessary because the dressing will be dispersed over the greens.

2 1/2 ounces crumbled blue cheese (about 1/2 cup)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
Salt and ground black pepper

Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 14 days.

[Sabeine]

Can one get buttermilk here?

[Cake Guru]

It's called Kärnmjölk, and can sometimes be found in stores. use about 2½ Tbsp filmjölk mixed with ½ tbsp water.

[nancy]

Thanks Carolyn, and Cake Guru too

I told my son you had a recipe and I think he started salivating just thinking about it

Will be giving it a try next week, thanks for the alteration to a swedish recipe, always makes life easier.

cya
nancy